Make this easy sweet potato salad for dinner tonight! It’s also got roasted asparagus, crisp greens, and savory feta cheese. To bring everything together, I make a sweet and tangy honey apple cider vinaigrette!
It’s full of fresh veggies and crunchy textures, and it’s so delicious and easy to make! In fact, you might not be able to resist eating the roasted sweet potatoes right off the pan!
This amazing sweet potato salad is a fresh and crisp salad with a bowl full of earthy, robust flavors and beautiful colors! It’s the perfect balance of savory, sweet, and tangy – just as good and hearty as my Sweet Potato Quinoa Bowls!
Now that spring is almost here, I couldn’t help but pair the sweet potatoes with asparagus. It’s the perfect combination! And if you’re already in full spring mode, try my Roasted Parmesan Asparagus and Asparagus Quiche too!
This gorgeous salad has AMAZING flavor and texture! It’s made with just a handful of seasonal ingredients. Tender asparagus, creamy briny feta cheese, and crisp leafy greens are balanced with caramelized roasted sweet potatoes, which are seasoned to perfection.
Also, the dressing! The homemade honey apple cider dressing rounds out the flavors with sweetness and tang. All of this is done in about 40 minutes from start to finish, but most of it is just oven time.
Need more spring-inspired recipes? Try my Fresh Spring Salad and Roasted Rainbow Carrots!
Why I love making this Sweet Potato Salad:
- Seasonal goodness. We use all the fresh, crisp veggies here!
- Make ahead. Prepping and roasting veggies ahead is a great way to make things a little bit easier.
- Side dish or main meal. Enjoy a light salad for lunch or add protein to it to make it a filling main dish!
- Customizable. Use your favorite veggies or swap out the dressing to make it just how you like it.
Jump to:
Ingredient Notes
You only need a few simple ingredients to make our favorite sweet potato salad with asparagus recipe. Below are a few ingredient notes, and as always, quantities are listed in the recipe card down below.
- Sweet potatoes: Peeled and cut into ½ inch cubes. Make sure they cut to about the same size for even roasting.
- Mixed greens: Feel free to use other types of greens, such as mixed green blend, arugula, little gem, romaine, etc.
- Asparagus: Grab a fresh bunch. They should be firm with a vibrant green color.
- Crumbled feta cheese: Adds a pop of color contrast, plus a savory flavor and creamy texture.
- Olive oil: Helps with the browning and caramelization of the vegetables. Also for the dressing.
- Apple cider vinegar: The sweet and tangy base of the dressing!
- Honey: Adds the perfect amount of natural sweetness to the tangy dressing.
- Minced garlic: Fresh garlic makes the dressing pop!
- Garlic powder, salt and pepper: Mainly for roasting the veggies. Feel free to add extra spices, such as smoked paprika.
Step-by-Step Tutorial
Prepping for this roasted sweet potato salad is a matter of roasting veggies and tossing with feta, greens, and a quick homemade dressing. Let me show you how I make it!
Step 1 | Roast sweet potatoes and asparagus
Start by preheating the oven to 425 degrees F. Then prepare your sweet potatoes (peeled and diced) and asparagus (tough ends trimmed and the rest chopped into 2-inch pieces).
On a large sheet pan, toss the sweet potatoes with olive oil, garlic powder, salt, and pepper in a single layer without overcrowding. Roast the sweet potatoes for 20 to 25 minutes until tender, flipping halfway through. On another sheet pan, toss the asparagus with olive oil, salt, and pepper. Roast asparagus for 10 minutes until tender.
Step 2 | Make the vinaigrette
Combine all dressing ingredients in a mason jar with a tight fitting lid. Seal it and shake until combined. Set aside.
Step 3 | Assemble the salad
In a serving bowl, toss the greens with a light drizzle of prepared honey cider vinaigrette. Then, add the roasted veggies on top, along with the crumbled feta.
Drizzle your sweet potato salad with more dressing and give everything a good toss. That’s it! This recipe is truly that easy to make!
Tips for Success
- Different roasting time: Sweet potatoes take about 20-25 minutes to roast, and asparagus cooks in 8-10 minutes, so roast them on separate pans.
- Arrange veggies in a single layer without overcrowding so they roast evenly and nicely. If the pan is too crowded, they will steam rather than roast.
- For a crispier bite on the asparagus, undercook them for a few minutes.
- For the dressing, instead of honey, you can also use maple syrup for a deeper sweet taste.
- Feel free to double or triple the recipe. It’s so good!
Prep Ahead Tips
Roast ahead: Roast the sweet potatoes and asparagus, let cool completely, and store them airtight in the fridge for up to 2 days. You can serve them cold or warm them up in the air fryer or microwave oven before using.
I recommend undercooking the asparagus a bit so it will maintain its texture when reheating or serving the next day.
Prep veggies: If you don’t want to roast them just yet (this is best for texture!), you can simply peel, dice, and chop everything, ready to roast whenever.
Dressing: The dressing can also be made up to 3 days early and kept in the fridge, sealed in a container. The oil will solidify, so leave it on the counter for 30 minutes or warm up in the microwave for just a few seconds to loosen it up.
Pairing and Serving Ideas
What I love about this sweet potato salad with asparagus is that it pairs really well with any protein to make it a fuller and satisfying meal. Here are my favorite protein additions:
- Pan Seared Chicken Breasts
- Grilled Pork Chops
- Grilled Marinated Shrimp
- Coconut Shrimp
- Air Fryer Steak Bites
- Or just simple pan seared salmon (my favorite for a light meal!)
Looking for more light seasonal salads? Try Mediterranean Lentil Salad or Moroccan Couscous Salad. Pair with my light Cream of Asparagus!
Recipe FAQs
If you want extra crisp asparagus, undercook them a bit. At 3 minutes before the roast time is up, do a little taste test and go from there to taste.
Either way is perfectly fine! I prefer to serve it warm.
Absolutely! Goat cheese is a great alternative. It’s not as briny or salty and is creamier than feta, but just as delicious.
This post was originally published in 2018 and updated in March 2025 to include new photos, information, and recipe updates.
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Sweet Potato Salad with Asparagus
Equipment
Ingredients
- 2 medium sweet potatoes - peeled and cut into ½ inch cubes
- 1 bunch fresh asparagus
- ½ teaspoon garlic powder
- Olive oil
- Salt and pepper
- 4 to 5 cups mixed greens - packed
- ¼ cup crumbled feta cheese
Honey Apple Cider Vinaigrette:
- ½ cup extra virgin olive oil
- 2 to 3 tablespoons apple cider vinegar - to taste
- 1 clove garlic, finely minced
- 1 tablespoon honey
- Salt and pepper - to taste
Instructions
- Preheat oven to 425 degrees F.
- Roast sweet potatoes: On a large sheet pan, toss the cubed sweet potatoes with about ¼ cup olive oil, ½ teaspoon garlic powder, 1 ½ teaspoons Kosher salt, and ¼ teaspoon ground black pepper. Roast for 20-25 minutes until tender, flipping halfway through.
- Roast asparagus: Meanwhile, cut the tough ends of the asparagus and discard. Then, chop the asparagus into 2-inch pieces. On a medium sheet pan, toss asparagus with a few drizzles of olive oil, salt and pepper to taste. Roast for 8 to 10 minutes until crisp tender.
- Make the vinaigrette: In a mason jar, combine all vinaigrette ingredients. Seal and shake well until combined.
- Assemble: In a salad bowl, toss the mixed greens with some of the prepared vinaigrette. Then add the roasted sweet potatoes, roasted asparagus, and crumbled feta. Drizzle more of the vinaigrette on top and toss to combine. Serve warm or cold. Enjoy!
Notes
- Cut the sweet potatoes into about the same size for even roasting.
- Asparagus: Instead of roasting, you can also sauté them.
- If you want crisper asparagus, undercook them by 2-3 minutes to taste. They will continue to cook with residual heat too.
- Prep ahead: Peel, dice, and chop everything, and store in containers. You can also roast the veggies the day before and reheat or serve cold. The dressing can be made up to 3 days ahead.
- If making ahead, wait until serving to toss with the dressing.
- Feta: Goat cheese, queso fresco.
- Add-ins:
- Add your favorite protein. It goes well with seared salmon or chicken.
- Nuts: Walnuts, pecans, or pistachios.
Tom says
FAR too salty. Halve the amount of salt.
Otherwise tasty, thanks.
Elizabeth says
Love this salad so much! It’s a weekly must-have for our family. I’ll even throw in some roasted garbanzo beans to add a “little something” if I don’t have a protein available.
Candee Wilson says
Looking for an asparagus and sweet potato salad because I just happened to have those two ingredients and found this recipe. No arugula, but it didn’t need it. Great flavor combination. Substituted lemon juice for apple cider vinegar. This is a keeper.
Marjorie Allen says
This was an AMAZING dish, it was wonderfully balanced and very flavorful. We will absolutely be making this again!
Tania says
Thank you so much, Marjorie!
Pam says
Can I pre-make the day earlier for a dinner party?
Tania says
Hi Pam! I have stored this salad’s leftovers in this fridge before and it doesn’t hold well, unfortunately. However, you can pre-cut all the ingredients and roast everything the day of! The salad dressing can definitely be made a day earlier – I’d recommend keeping the dressing in a mason jar or something similar.
Pam says
Thank you. I tried this recipe and was so delicious.
Beth says
Looks delicious! Can’t wait to make it!
Tania says
Thank you Beth! I hope you like it 🙂